METHOD

Put the coriander, seasoning and garlic in a pestle and mortar and bash to a paste. Stir in the vinegar, and then the oil. Put the steaks in a plastic bag (with no holes) and pour in the marinade. Squish it all around so that the lamb is evenly coated and marinade for at least a few hours or preferably overnight. Bash the garlic and anchovy together and add the lemon juice. Season and stir in the oil and herbs. When the barbeque or char-grill is hot, cook the lamb steaks for a few minutes a side for rare, or longer for medium rare, depending on how thick cut the steaks are. Serve with the salsa.